Based on a Mexican salad I like to make, these lettuce wraps hug the creamy, meaty filling and keep the goodies wrapped up like a taco shell.
The lettuce is very low-carb, holds together well and gives a nice crunch to the meal.
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Dress up your ground beef
The ground beef is really the star of the recipe here, our daughter calls it “yellow meat” and requests it at least once a week.
Infusing ground beef with medicinal herbs and spices is an easy way to add variety and various nutrients to your diet.
Simple cooking is the best for daily meals, I can add high-quality flavors to a pound of ground beef and have it ready in minutes. Using herbs is a good strategy for keeping your taste buds excited.
I wrote an entire chapter in our cookbook, The Ketogenic Edge Cookbook, about herbs and spices, medicinal properties, DIY recipe blends, and even a homemade green powder.
Buy in bulk, save some cash
I promote purchasing in bulk whenever possible. This is a practice I employ as much as I can with local farms and regional sources. It is especially handy for ingredients you use often. We have bought our coconut oil in 5 gallon tubs for years now! I keep it sealed as a stool for the kids and scoop a small portion into a jar for use.
Source your meats as locally as possible. If you don’t have a local option, check out US Wellness grass-fed and grass-finished meats. They offer a packaged deal of 25 pounds bulk ground beef.
Shopping Suggestion: 25 pounds GRASS-FED AND FINISHED ground beef
Say you want the bun?
If lettuce isn’t your thing, use a 5-ingredient Keto Flatbread as a tortilla like disc. I would adjust the portion size to make an extra large disc, big enough to stuff and fold like a taco shell. The original flatbread recipe is written for smaller flatbread or pancake sized rounds. A Cauliflower Tortilla could also be used as a shell to hold in your delicious turmeric infused meat. We have lots of good options as low-carb dieters!
Lettuce Wraps with Turmeric Infused Ground Beef
- Warm the coconut oil over medium-low heat in a skillet. Add the turmeric and black pepper. Heat for a minute or two.
- Place the meat in the oil and break apart with a spatula. Add the garlic, cumin and salt. Pan fry.
- In the last minute of cooking, add the cilantro and onion. Cook until meat is done.
- Arrange your leaves on a serving plate, use two leaves per wrap. Divide the meat evenly into each of the shells, top with avocado and sour cream.
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